March 7, 2013 § 1 Comment
I love soup. I love to cook soup. I love to eat soup. I have countless soup recipes to share! After I spotted a nice looking head of cauliflower…I was hankering for some cauliflower soup today! This is simple, easy and ready in 30 minutes. I especially like the combination of pancetta, crispy sage, and cream fraiche as a topper for this soup. To substitute the pancetta you can use chopped bacon and either plain greek yogurt or sour cream for the cream fraiche.
- 1/4 cup olive oil + 2 tbsp.
- 2 large russet potatoes peeled and diced (not pictured)
- 1 medium red onion, diced
- 3 or 4 medium carrots, diced
- 1 head cauliflower, chopped
- 8 cups chicken broth
- salt / pepper
- 1/2 cup of creme fraiche, sour cream or plain greek yogurt
- 4 oz. cubed pancetta or 5 strips of chopped bacon
- 12 large sage sprigs
Using medium high, heat the olive oil in a large pot. Cook the onion until softened and aromatic. Add the carrots, potatoes and cauliflower and toss well to coat. Continue cooking 5 minutes allowing the flavor to blend a little. Turn up the heat to high and add the chicken broth. Bring to a boil and lower heat back to medium so it is not a roaring boil. Allow soup to soft boil until carrots and potatoes are tender.
I use a hand blender and whizz the soup just enough to leave a few cauliflower and potato bits whole. Soups done! Let the soup sit while frying the sage leaves.
Heat the remaining 2 tbsp. olive oil in a nonstick pan and fry the sage on both sides until crisp. Remove with tongs. salt a little.
Divide the soup among serving bowls. Top with a tablespoon each of “cream” and pancetta. Place 3 fried sage leaves on top and serve.
Serves 4 – with a little left over for lunch tomorrow…